PAT H T O P O W E R
Path to Power:
Paul Avery P
aul Avery is the current CEO and President of World of Beer Bar & Kitchen. Paul has led the concept from a craft beer bar in 2013, to a highly successful concept with broad offerings, appeal and strong unit economics. He is also the CEO & President of Mandola’s Italian Kitchen. Along with Damian Mandola, the co-founder of Carrabba’s Italian Grill, the Mandola’s Fast Casual concept has proven to be an exceptionally well-positioned concept with considerable growth potential. Prior to joining the World of Beer team, Paul was with OSI Restaurant Partners (now Bloomin’ Brands Inc.) for 22 years. He helped grow the small restaurant group to a multi-billion dollar brand. Paul developed his career with OSI from a local single unit Managing Partner to Chief Operating Officer of OSI Restaurant Partners Inc., serving as President of Outback Steakhouse during their explosive growth years. As COO, he oversaw the operations and growth of Outback Steakhouse (domestic and international), Carrabba’s Italian Grill, Bonefish Grill, Lee Roy Selmon’s, Cheeseburger in Paradise, and the A La Carte Event Pavilion. During Paul’s tenure, the organization grew into a global enterprise of over 1,500 locations, with systemwide revenues in excess of $4.5 billion and an employment base in excess of 100,000. He also served on the OSI Board of Directors. Paul has had an active career supporting numerous industry associations and serving as a Board Director on many for-profit and nonprofit entities. Currently he serves on the Board of Directors for Suntrust Bank-Tampa Bay, the American Beverage Institute, Employment Policies Institute, is Chairman of the Friedreich’s Ataxia Research Alliance (FARA), and is a trustee for Paul Smith’s College, New York. Paul has an associate degree in hotel and restaurant management from Middlesex County College and a bachelor’s degree from Kean University, New Jersey. Paul lives in Tampa, Florida, with his family. He is an avid outdoorsman who enjoys the pursuit of excellence.
8 SUMMER
2021
Q: How did you get started in the hospitality industry? A: I started my restaurant career when I was 15 years old as a busboy in a New Jersey Diner. After High School, I studied hotel and restaurant management at Middlesex County College in New Jersey and then got a B.S. in management science. Shortly after graduating, I relocated to Florida, joined Steak & Ale as a Manager Trainee in ’82 and worked my way to being the youngest area supervisor at that point. After seven great years of experience and exposure to great leadership, I resigned to pursue another opportunity with a more progressive group and decided to join the Outback team in 1989, when there were only three locations. I was President at Outback for many of the formative/growth years and then went on to be the Chief Operating Officer of the OSI organization with a portfolio of 1,500 restaurants, covering 23 countries and a $4.5 billion annual revenue stream. FLORIDA RESTAUR ANT & LOD GING A S SO CIATION
